Easy Chocolate Ganache Without Cream Food

EASY CHOCOLATE GANACHE WITHOUT CREAM

Steps:

• Add MILK to a microwave-safe container.
• Microwave on HIGH in 30-second intervals until steaming, but not boiling over.
• Pour CHOCOLATE CHIPS into the heated liquid and allow to rest at room temperature about 5 minutes.
• Whisk ingredients together until the chocolate dissolves and mixture becomes smooth.
• Bring MILK (or cream) almost to a boil in a saucepan over medium-high heat.
• Pour this over CHOCOLATE CHIPS and allow to rest about 5 minutes.
• Whisk ingredients together until the chocolate dissolves and mixture becomes smooth.
• Serve warm like a chocolate sauce, or cool to room temperature and use for other desserts.
• Allow to cool completely and refrigerate in an airtight container up to 14 days.

NO-FAIL , WAY EASY CHOCOLATE GANACHE

Steps:

• Dump the chips and butter into a food processor.
• Bring the cream and sugar to a boil.
• Don't burn it!
• Dump cream mixture into chips, turn processor on.
• Once it's mixed, cover and stick in fridge until the mix is the right texture for frosting.
• If you're in a hurry, put some ice cubes in a big bowl, and the chocolate mix in a smaller bowl.
• Place the bowl with chocolate into the larger bowl on top of the icecubes (No! Don't put the cubes into the chocolate mix!) Stir and the mixture will thicken as it cools.
• Perfect and yummy.
• Don't work it too much or it loses its shine-- though it's always delicious.
• I imagine a blender will work-- you might have to add more cream to supply more liquid.
• I haven't tried.
• Add vanilla or, for a more grown-up taste, substitute a tablespoon of Kalua or Grand Marnier.
• For truffles, let the mix cool longer, form into balls and sprinkle with confectioner's sugar.